Preheat oven to 375 degrees.
- Rinse 8 small (4-ounce each) boneless, skinless chicken breast and pat dry with paper towels. Trim any fat and discard.
- In resealable plastic bag combine 3 tablespoons all-purpose flour, ¼ teaspoon garlic powder, ½ teaspoon poultry seasoning and ¼ teaspoon black pepper. In a pie plate stir together 1 1/2 cups crushed whole-grain cornflakes and 1 tablespoon dried parsley. In another pie plate whisk together 1 egg white and 1 tablespoon water.
- Add chicken to flour mixture, one piece at a time. Seal the bag and shake to coat the chicken. Shake off excess flour. Dip into egg white mixture, coating all sides. Roll in cornflake crumb mixture. Place in shallow baking pan. Repeat with remaining pieces of chicken: flour, egg white mixture and finally crumb mixture.
- Lightly coat the pieces of chicken with cooking spray – this helps to “crisp-up” the chicken. Bake 18 minutes or until no longer pink in the center. Makes 4 servings.